I have a restaurant in East Sakura

The way of cooking is nothing more than this, turning smelly into fragrant, containing ordinary and extraordinary.

The same is true for dried abalone. Transforming an ingredient that only needs time to brew to be comparable to dream ingredients is the ingenuity of cooking.

But this kind of craftsmanship has become less and less common in this era.

Either use a lot of seasoning to replace the taste of the ingredients themselves, or use the taste of the ingredients to replace the so-called seasoning.

In today's world, almost all cuisines have begun to go in these two extreme directions.

Even in the interior of Zhongzhou, which pays the most attention to cooking and the way of cooking, there is gradually a trend of this among the younger generation.

It is not the change of cooks, but the tastes of diners gradually and silently began to change the trend of the entire culinary world.

For Zhao Fuyu, isn't this a way to go against the trend?

However, the way of cooking he takes is already a way different from the current trend, which also makes his cooking extraordinarily unusual in this era.

It has an unforgettable unique flavor.

Therefore, among those famous stores in Kyoto Imperial, Zhao Fuyu's 'Yezhonghuo' may not be the most advanced, but it is definitely the best in word of mouth.

Even people who are not interested in Zhongzhou cuisine will never say anything bad after tasting Zhao Fuyu's cooking skills, at most they prefer a certain type of cuisine.

Zhao Fuyu, who was cooking dried abalone, had turned off the heat under the casserole at this time, because of the thick gelatin of the abalone juice, he couldn't put the abalone directly in the casserole to soak, otherwise, when he needed it again, Reheat the casserole again.

Because the colloids in the soup are too rich, the abalone may stick to the bottom of the pot after cooling down a little.

Zhao Fuyu didn't like to bring too much abalone juice into the stuffing, so while it was still hot, the abalones were caught one by one, and they were just placed outside, illuminated by a transparent cover, the rich The fresh seafood smell is accompanied by the smell of meat.

It is more eye-catching than any kind of signboard. Even the IGO employees who have experienced countless tests of fantasy ingredients can't help but swallow their saliva at this time.

He stared blankly at the slightly sauce-red dried abalone, and his desire to eat it could not be fooled.

But Zhao Fuyu didn't have the time to manage them.

At this time, the shark's fin in the chicken gold soup is also on the fire, and it is necessary to turn off the fire. The shark's fin that has been boiled until it is scattered like strands of gold thread is also caught out and placed on the plate.

Add whole large scallops from the steamer.

The hair and cooking of the four kinds of dried seafood have also been completed.

The next step is to assemble.

In fact, assembling steamed stuffed buns is a very common process, but Zhao Fuyu still needs to concentrate on it, because when dividing the dumplings and rolling the noodles, he still needs to use the technique of Bailuo Sandielang to make the buns The last fermentation is present in every dough.

White dough, black dough, cyan dough, and finally red dough, all four kinds of dough are under Zhao Fuyu's hands, they are quickly squeezed into a dough, and then turned with a rolling pin to form a dough that can be wrapped The skin of the bun.

Soon under the transparent film, four stacks of bun skins were completed.

Sprinkle some dry powder on the bottom of the dough to prevent sticking, Zhao Fuyu's last treatment for the filling is to add some water to the squid slippery, and then keep stirring to make it looser, there will be no No more action.

All the preparations are done, only the buns are left.

'Finally it's time to start! '

‘Sishen Seafood Eight Treasures Steamed Buns! ! '

There was a flash of light in their eyes, as if Cai Qing and Guangcai were trying their best to imprint everything in front of them in their hearts.

Because this indicates that a dish that has been regarded as lost has reappeared in the world.

The two of them never thought that they could master this dish through such a one-time viewing, but at least they could master the basic recipe. If there is a day when it is lost in the future, future generations can restore it again based on these descriptions.

And soon, they noticed a detail, or a very critical step.

When Zhao Fuyu made this legendary dish, that special way of arranging the fillings!

In fact, there is not much to describe in the way of wrapping the buns. The edges are folded inward continuously, and finally a pleat is formed, and then pinched tightly to complete the job.

Of course, because of the three times of fermentation, if you press the folds of the bun again, it will not be visible, which is also the role of the four seals in the back.

Of course, these are not the main things, the most important thing is how to place the eight kinds of seafood in the filling.

How to arrange the four new and four old seafood is naturally also particular. It is impossible to mix it indiscriminately. It will taste tasteless and there will be no surprises.

It's complicated and complicated, and it's not complicated and simple.

The first one is the squid slip, which acts as a round platform in the center of the bun skin. After the squid slip that is not so firm but very sticky becomes a fairly solid base, the rest When the seven kinds of seafood are arranged one by one.

The first thing to appear on the squid slide is the candied dried abalone cut into the size of soybean grains. They are placed in a line on the far left. Next is the shrimp claw meat of lobster fish, which is a representative of fresh seafood. , and then the sea cucumber with green onion was also cut into the size of soybeans and placed next to the shrimp claws.

Then there is the meat part of the extremely light lobster fish.

Next to the fish meat are shark fin shreds, golden strands, arranged on one side.

The penultimate one is the meat of the coconut crab that has been soaked for a long time, exuding the fragrance of coconut, even the shark's fin that has been stewed in golden soup for a long time is not inferior.

The finishing touch is the dried scallops steamed with Huadiao wine and silky chicken, torn into filaments as the final layer.

It can be said that the eight kinds of seafood ingredients bloomed in the bun skin like a picture, and then were quickly closed, and then honestly placed on the steamer.

At this time, everyone noticed that when Zhao Fuyu was weaving bamboo boats, he actually wove a steamer to hold these steamed buns.

The buns of different colors were neatly arranged in a row, and they were branded with the four gods.

Qinglong, Suzaku, Baihu, Xuanwu, each Zhongzhou character is so obvious that people can know the meaning of these buns at a glance.

Just when everyone thought that after the steamed buns were finished, Zhao Fuyu would immediately put them in the steamer and start cooking them, but Zhao Fuyu stopped unexpectedly.

It didn't take long, it was about ten minutes. If the resonance of the gourmet cells accelerated, then the time would be hard to tell.

This stop, in the eyes of Cai Qing and Guangcai, is simply a stroke of magic.

It also completely integrates the four gods, five flavors, and eight kinds of seafood into one!